Ingredients
- 1 pound dry pasta (campanelle or fusilli)
- 2 zucchini (medium)
- 1 squash (medium yellow squash)
- 1 pint tomatoes (cherry or grape)
- 1/4 cup pitted Kalamata olives
- 1/4 cup fresh Italian parsley
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil (extra-virgin)
- 1 clove garlic
- 10 ounces tuna (2 cans 5 ounces each, solid tuna in water)
- Salt & pepper, to taste
How to Make
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Step 1: Heat a large covered saucepan with of salted water to boiling on high.
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Step 2: Add pasta; cook minimum time that label directs or to your liking.
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Step 3: Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise.
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Step 4: Slice cherry tomatoes in half or if using regular tomatoes, cut into bit size pieces.
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Step 5: Slice olives and finely chop parsley.
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Step 6: In a large bowl, whisk vinegar. oil, garlic, salt and pepper to taste; stir in tomatoes.
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Step 7: Drain pasta well.
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Step 8: Add to tomato mixture along with tuna, zucchini, squash, olives and parsley.
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Step 9: Toss until well mixed.
We hope you enjoy this recipe!
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